One of the things I love about my mum’s kitchen is that there are always at least 3 pavlova bases ready to be assembled into whatever dessert we fancy. To round off our meal I had thought to serve a rhubarb sponge or tarte tatin but really wanted something a bit lighter. Mum suggested a pavlova and I am very glad that she did! I am always a big fan of Yorkshire Rhubarb and, as always, the sharpness of the rhubarb is offset nicely by the sugar in the meringue. We served them as individual pavlova but you could assemble one large one if you prefered.
4 individual meringue bases
300ml whipping cream
4 stalks rhubarb
– Heat the oven to gas mark 6/200C.
– Chop the rhubarb into slices of 2cm or less.
– Place the rhubarb in an oven proof dish and springle with the sugar.
– Roast in the oven for 25-30 minutes. You want there to be plenty of juice and the rhubarb to still hold its shape.
– Remove from the oven and allow to cool.
– Drain the juice into a small jug.
– Whip the cream until it just forms stiff peaks.
– Fold the rhubarb through the cream, adding just a little of the juices to sweeten. Reserve a few pieces of rhubarb to garnish.
– Pile the cream onto the pavlova bases.
– Dot a few pieces of rhubarb on the top.
– I like to leave them to stand for at least 1 hour to allow the meringue to soften under the cream. if you prefer a crisp meringue all through only assemble just prior to serving.
– To serve drizzle the remaining juice over the tops.
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